A Classic in the Heart of the City
The Heritage Auckland Hotel is arguably one of the city’s best-equipped 4-star hotels, set in one of Auckland’s most iconic buildings.
The hotel’s building dates back to 1914, when the structure originated as a catalogue business warehouse. When the first business owner was called up to WW1 he sold the company to the Farmers Union Trading Company and the building became the store known as ‘Farmers’.
As the business evolved into a major retail department store an Art Deco makeover and the famous roof top tearooms were installed in the 1930’s. The store reigned as Auckland’s largest and most popular shopping retailer until it finally closed in 1992.
After the store moved out of the building, an ambitious development began, transforming the building into a luxurious suite-style hotel whilst honouring many of the building’s original features. This effort was subsequently rewarded with several architectural accolades.
Heritage Auckland opened in August 1998 with a wide range of self-contained one and two bedroom suites, a signature restaurant ‘Hectors’ named in honour of the original store’s mascot parrot, and a stunning re-development of the original rooftop tearooms into a lovely ballroom catering for gala events of up to 400 people.
Shortly after Heritage Auckland opened the hotel wing, a purpose-built modern Tower wing was completed on Nelson Street in 1999, with contemporary style rooms; many with stunning harbour views. The hotel offers luxury accommodation from superior rooms, to one and two bedroom fully self-contained executive suites. Set across these two wings, the plush, modern rooms provide free Wi-Fi, flat-screen TVs and minibars. Studios have the added facility of kitchenettes, while the one and two bedroom suites all have full kitchens, dining tables and iPod/iPhone docks. Some suites also feature balconies.
Heritage Auckland today is well-known for its resort-like facilities including a recently refurbished roof-top pool overlooking the harbour, two well-equipped
health clubs, a newly refurbished all-weather lap pool, Jacuzzi, sauna and even a tennis court on site.
Heritage Auckland was the first hotel in New Zealand to receive an accreditation by the NZ Vegetarian Society for its special menu options for vegan and vegetarian diners. The hotel also recently introduced the first local raw breakfast bar concept to great success.
In 1930, Art Deco details were added to the building and a stunning rooftop tearoom, designed by American architect, Roy Lippincott, was created. With a high arched ceiling, swooping black chandeliers and a tinkling water fountain, the room was unique for its time was said to be ‘unrivalled in the Dominion’. Combined with outstanding harbour views, this tearoom was a popular destination and is still remembered fondly by many older Aucklanders.
The store’s tearoom menu in its early days, didn’t quite match the stateliness of the room. Daily menus included meat pies, sausage rolls, soup and toast, ham and tongue with bread and butter, washed down with a milkshake.
Fast forward to today. At a recent industry awards event held in the same room, now renamed Heritage’s Grand Tearoom, one third of the diner’s had special dietary requirements. These ranged from vegan, vegetarian, gluten-free, varied specific food allergies and diets for religious reasons.
None of these requirements faze Heritage Auckland’s executive chef, Jinu Abraham, who has patiently built up a vast culinary catalogue of special dietary menus along with several awards for his efforts.
Jinu’s early career includes many New Zealand Culinary Fare successes. He went on to win the inaugural New Zealand Vegetarian Dish Challenge 2012 and won it again in 2014 in the luncheon dish category.
He was also instrumental in the hotel’s Hector’s restaurant being the first restaurant to achieve NZ Vegetarian Society accreditation in 2013.
He is a regular Culinary Fare judge and is often invited to hold cooking demonstrations. At the annual ‘Feast by Famous Chefs’ event last year, considered the culinary equivalent of the Oscars, he presented the first vegan dish to an impressed audience.
The Grand Tearoom caters for 400 people for cocktails and 300 for a banquet. The room is ideal for product launches, weddings and gala dinner events. Menus can be tailored to whatever the occasion and budget requirements. A second ballroom, eight conference rooms, a lobby café-bar, a hair salon, beauty space and gift shop complete the on-site facilities.